1-Prepare your workspace and tools: Start by preparing your workspace and tools to ensure everything goes smoothly. The process is straightforward, but attention to detail, like using an instant-read thermometer, makes all the difference.

2-Clean all tools: Thoroughly clean all tools with lemon juice or white vinegar to remove any grease, as this can ruin your meringue.

3-Separate the eggs: Carefully separate the eggs, adding one egg white at a time to a heatproof mixing bowl.

4-Whisk egg whites and sugar: Whisk the egg whites and sugar together until well combined.

5-Cook the mixture: Cook the mixture over simmering water, making sure the bowl doesn’t touch the water, and whisk constantly until the sugar dissolves completely and the mixture reaches 160°F. This step ensures safety and stability.

6-Beat the mixture: Transfer the mixture to a mixer with a whisk attachment and beat on medium-high speed until stiff, glossy peaks form and it cools, which takes about 10-15 minutes.

7-Add butter: Once cooled, switch to a paddle attachment and add the butter one tablespoon piece at a time, mixing fully after each addition.

8-Beat in vanilla and salt: Beat in the vanilla extract and salt at medium speed until smooth and creamy.

9-Handle texture issues: If issues arise, like a curdled texture, gently warm the bowl edges over simmering water and re-whip, or chill and re-whip if it’s too thin.